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  • Writer's pictureElizabeth Carroll

Parmesan Risotto with Mushrooms and Asparagus

Updated: Apr 19, 2020

Ingredients:

4c Vegetable Stock (or Chicken Stock)

1 1/2c Arborio Rice (Medium Grain)

1 Medium Onion, chopped

1/2lb Mushrooms, cut into 1/8-1/4” slices

1 Bunch Asparagus, cut into 1” pieces

1/4c Grated Parmesan Cheese

3T Butter, divided (1T / 2T)

2T Extra Virgin Olive Oil, divided (1T / 1T)

2T White Wine Vinegar

1/4c Water

Splash of lemon juice


Directions:

1. Heat stock until boiling, then reduce to low to keep hot

2. Meanwhile, heat 1T olive oil in a large skillet over medium heat

3. Add mushrooms and asparagus, cook for 3-4 minutes until soft

4. Drain on paper towel and set aside

5. Heat 1T olive oil and 1T butter in stock pot, over medium high heat

6. Add onion and a pinch of salt, cook 4-5 minutes, stirring continuously with wooden spoon, until onion starts to caramelize (keep a close eye on the onion, it can go from caramelized to burnt very quickly)

7. Reduce heat to medium, add the rice, stir to coat, 3 minutes (be careful to not brown the rice)

8. Add in the 2T white wine vinegar, 1/4c water, and a splash of lemon juice

9. When water/vinegar is absorbed and the rice starts to look dry, slowly add in the hot vegetable stock, one ladle at a time

10. Risotto is a slow process, but definitely worth the wait. Continue to add the vegetable stock in one ladle at a time until fully absorbed, stirring occasionally. This process should take anywhere between 25-30 minutes. When your rice is done (and make sure to taste as you go), it shouldn’t be crunchy, but it should be firm

11. When the stock has been added and the rice is cooked, reduce heat to low. Add in the remaining 2T butter until melted

12. Slowly stir in the parmesan cheese

13. Once the parmesan cheese is fully incorporated, add in the mushrooms and asparagus. Stir until the vegetables are warmed through

14. Season to taste with salt and pepper. Garnish with extra cheese and fresh (or dried) parsley


Notes:

To make this Vegan, substitute regular butter for a plant-based butter and traditional parmesan for a non-dairy style (the brands I recommend are Earth Balance Butter and Violife Parmesan Cheese)


If using shredded parmesan cheese, increase amount to 1/3c instead of 1/4c


You can also use 1/2c of dry, white wine instead of the white wine vinegar, water, and splash of lemon juice


Makes approximately 4-6 servings




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